I just realized I added way too much Calcium Chloride to my 10 gallon mash. Not sure what I was thinking (probably drinking) at the time but I added 1 tsp per gallon. According to Bru'n water calculator my calcium should now be 270 ppm and chloride is 456 ppm. Whoops. I brewed this on Sunday and fermination was very active all day monday. It is an american wheat. What is this likely to turn out like?

A sample taken between primary and secondary tasted like yeasty sea water. Well now I know to measure out additions prior to brewing. This was the first batch I tried to brew using adjusted tap water instead of store bought spring water. It is also the first batch I have had to pour down the drain. Time to turn up the burners and try again.